The Original Hakka Noodles (腌面)

From the creator

Yanmian, Hakka Noodles! A classic from Meizhou, this dish spread throughout Asia to become a worldwide phenomenon. 0:00 - What are Hakka Noodles? 0:43 - Who are the Hakka? 1:34 - Where did Hakka Noodles come from? 2:55 - Making the Fundamental Components 5:51 - Making the Noodles 6:45 - Making the Soup 9:31 - How to Use that Garlic Oil? SEASONED FISH SAUCE FOR YANMIAN Makes enough for ~6 bowls. Scale up or down accordingly. * Lard, 2 tbsp * Fish sauce (鱼露), 3 tbsp * Water, 3 tbsp * Salt, 3/4 tsp * Sugar, 3/4 tsp * MSG (味精), 1/2 tsp Over a medium high flame, heat up the lard, then go in with the fish sauce and the water. Add the salt and sugar, allow to come up to a rapid boil. Boil for ~90 seconds. Finish with the MSG. YANMIAN * Dried alkaline noodles (碱水面), 60g * Lard, 1 tbsp * Seasoned fish sauce from above, 1 tbsp * Sliced scallions, to your liking (~1 scallion, ~1/2 tbsp) * Deep fried garlic, 1 tbsp Boil the noodles according to your package, move to a plate. Add the lard and the seasoned fish sauce and mix well. Top with the scallions and the deep fried garlic. PEPPERY PORK STOCK * Water, 2L * Pork bones, 500mL * Ginger, ~1 inch, smashed * White pepper (白胡椒), 1 tsp, cracked Add the pork bones to cool water, and bring it all up to a boil. As it begins to simmer/come up to a boil, this is a good time to skim. Once it's at a boil, add in the ginger and the cracked white pepper. Cover, and turn your flame down to the lowest heat your stove will go. Simmer for at

Published 2023-02-16 · Watch on YouTube ↗
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